Can anyone tell me which is the best to use when rolling out fondant? I have heard somewhere (I think it was Norm Davis) that fondant has a chemical reaction with cornstarch and that you shouldn't use it when rolling it out. Is this true? I know that I prefer to use cornstarch because I hate the feel of the powdered sugar. It feels really grainy even though I use the 10x.

I roll on cornstarch and don't have much of an issue with it. I find that it tends to dry the fondant out a bit.

I actually use a little Crisco on the rolling pin and lightly grease the surface with Crisco before rolling out my fondant. It works great and doesn't cause the fondant to dry out. If you don't want to do that I would use powder sugar and not corn starch. It definitely tastes better.

I use a 2 parts powdered sugar, 1 part cornstarch mixture, and it doesn't take very much at all to keep the fondant from sticking. I've never tried the Crisco method, but I'm intrigued by it. Obviously, it wouldn't dry out the fondant, but what if you have to re-roll once or twice? Does it not make it greasy?

I switched to rolling out on veg shorenning years ago. Much easier. And rerolling has virtually no effect. What the exposure to air dries out, the veg shortening re-moisturizes.

I use a silicon mat and it doesn't stick to that either....at least not yet. Just don't cut on you mat.

Maybe I am a dope, but I don't really use anything for rolling out the fondant. Some times I use a little cornstarch for smoothing the fondant over the cake as my paddle sticks sometimes.

I'm part of the crisco crew too! I hated the residue that both CS and PS left on the fondant and you get none of that with the crisco..you get a soft slightly shiny surface instead.

Originally, we were taught to use cornstarch. However, Nick Lodge mentioned recently that he prefers powdered sugar over cornstarch. The reason: The powder on the underneath that touches the buttercream, would you rather have the pasty taste of cornstarch when it touches your tongue or the sweet taste of the powdered sugar? You decide. LOL

Paul